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This FoodNetwork video shows you how to make a cornbread Panzanella salad with chef Giada De Laurentiis.
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How to Make Cornbread Panzanella Salad
The traditional Panzanella Salad is made with day-old bread and that’s how they use to do it, just day-old bread and some olive oil. We’re going to add lots of other flavors in here. I’m going to add some cherry tomatoes then for a little bit of crunch, cucumber. I’m just going to cut one end off of it and we’ll probably use about that much. I just want to cut the skin because it can be kind of chewy, so we’ll just slice that right of and I love the freshness that the cucumber gives. It kind of gives this juiciness, a little bit of like a crunch and some freshness to the dish. We’re just going to cube it just like that.
So, add some cucumber right in there and we’re going to add, of course, my favorite cornbread. You can make your own cornbread or you can buy it. I like to cut it in nice, big cubes; that way I can really taste the cornbread. It is nice and buttery too, yummy. We’re going to add some basil.
Now, the traditional flavors are day-old bread, some tomatoes and some basil. So, we’re still sticking with tradition just a little bit. So, basil -- smell that basil. It’s so fresh, kind of minty. I just love it. And then of course we have some Fontina cheese. I just cut that again in cubes because I like to taste it. There we go. Now, some lemon zest. I’m just going to zest this whole lemon. We just do that just a little bit. There we go. All right! Then we’ll just squeeze a little lemon and the cornbread will absorb the lemon. A little olive oil, some fruitiness of course, some salt and some freshly ground black pepper. It’s perfect! You got some cornbread and get a salad, all mixed up in one. Now, I just want to give it a quick little toss.